This fragrant, refreshing variation on the classic cocktail comes from the Bombay Club in New Orleans, where they pride themselves on their unique and expertly crafted Martinis.
- 3/4 ounces Square One cucumber vodka
- 3/4 ounces Old Tom gin
- 3/4 ounces St. Germain elderflower liqueur
- 1/4 ounce lemon juice
- Cucumber cut into ribbon, for garnish
Cool as a Cucumber Recipes
Looking for something healthy, delicious, and packed with plant-based nutrients? How about 23 grams of protein to help you conquer your day? The Beast Burger has just that, and is loaded with antioxidants, iron, calcium, and vitamins.
Back to the Classics
Gooey, salty, crispy, and buttery, the classic grilled cheese is loved by kids of all ages. Butter is the key to achieving the perfect brown, crispy exterior on this one. Served with homemade pickled cucumbers.
Indian curries have been spicing things up in the kitchen for thousands of years. Taste a bit of history with this hearty, classic dish, a distinctive, flavorful stew of tender lamb and earthy potatoes, sweetened with sautéed onions.
A rich pork filling with a cooling cucumber salad for textural contrast.
This dish is a dinner party staple. It's easy to prepare and the combination of the spiced shrimp with the freshness of the raita and the acidity of the salad is a guaranteed winner!
These tea sandwiches look so elegant and beautiful. The tart and creamy spread has lots of flavor from the fresh herbs and the lemon juice while the smoky salmon pairs well with the fresh, crunchy cucumbers. Next time you invite someone over, you don’t have to wonder what to serve with tea.
34 Easy Cocktail Recipes to Kick Off the Memorial Day Weekend
Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.
In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.
Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.
The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.
Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)
What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.
How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.
Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.
For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!
It’s hot right now here in the Bay Area, so I created this cool and refreshing spring cocktail to beat the heat.
Cucumber, cilantro and lime combine to give this drink a mild flavor that makes it great for barbecues, pool parties … or just chilling out.
I have been seeing more bars offer cucumber cocktails, and I say it’s about time! You may even want to muddle some cucumbers into the drink. This would go well with spicy foods. I may make a kicked-up version of this cocktail using chiles!
- 1.5–2 oz white rum (depending on how strong you want it)
- 1 oz cucumber-cilantro syrup*
- Frozen cucumber and lime slices
- Crushed ice
- Club soda
Fill an old-fashioned glass one-quarter full of crushed ice. Then add the cucumber-cilantro syrup and rum. Top off with club soda. Put in frozen cucumber and lime slices. Garnish with lime slice and sprig of cilantro.
½ cup fresh cilantro
½ cup sugar
½ cup water
juice of 1 lime
¼ of a medium cucumber, chopped
Boil the water, adding sugar and ½ the cilantro. Let cool, then put in blender or food processor with the lime juice, cucumber and rest of cilantro. Refrigerate until ready for use.
* I know cilantro is a love-it or hate-it kind of herb, and I happen to fall into the “love-it” camp. If you hate it, you can try this same recipe with another herb. I would suggest mint, basil or rosemary. Let me know how it turns out, if you try that!
- 2 pounds fresh ginger
- 1-1/2 tspn sea salt
- 1/4 tspn probiotic powder
- 1/2 cup water
Peel and cut the ginger into very thin slices. (You may use a mandoline if you have one.) Pound the ginger slices to release their juices. Place the juices and the pounded ginger into a glass jar. Mix with salt and water. Add probiotic powder, seal, and store at room temperature for 3 to 5 days. After that, store in the refrigerator. The fermentation process will turn the fresh ginger slightly pink.
Head to your local farmer’s market (or perhaps your own garden) and grab a cuke or two. Drink up the bounty of summer by incorporating these green beauties in as many meals as you can.
And if you too would like to cleanse with intention and digest and absorb all that ripe nourishment, there’s still time to join me for the Summer Cleanse (our journey begins next Monday).
The Martini is a drink that shows-off gin in its most primal form. Since cucumber constitutes as one of Hendrick’s Gin’s special ingredients, this gin makes a fantastic cucumber Martini.
The muddled cucumbers give that extra kick to Hendrick’s unique flavor, making it the perfect gin for this drink.
Alternatively, mellow London Dry Gins like the Caorunn, Bombay Sapphire and Sipsmith allow cucumber to take the spotlight in this drink. That makes these gins the next best choice for the Cucumber Martini.
Note: if you are not a fan of gin, you can also replace it with vodka. Plenty of option available here. We highly recommend neutral flavored once from Absolut, Ketel One or Tito’s.
If you can grab a bottle of cucumber infused vodka such as Stolichnaya Cucumber Vodka, Ketel One Cucumber and Lime or Smirnoff Cucumber and Lime Infused Vodka, that will make your drink taste even better.
Cucumber has never tasted so good.
There are many different Cucumber Martini recipes this is mine.
There are approximately 185 calories in one serving of Cucumber Martini.
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The martini might be the most customizable drink on the planet.
Whether you take yours with gin or vodka, extra-dirty or garnished with an edible flower, here are enough martini recipes to tide you over for our era's obsession with this classic cocktail.
1 orchid or other edible flower as garnish
1 oz. white cranberry juice
1 oz St Germain elderflower liqueur
Shake all the ingredients together with ice and strain into a chilled martini glass. Garnish an ice ball with an orchid or other edible flower frozen in its center.
From db Bistro Moderne Miami
1 oz Perry&rsquos Tot Navy Strength Gin
Stir ingredients with ice. Strain into a Nick and Nora glass. Garnish with an olive.
Created by Jim Kearns for Slowly Shirley in New York City
.5 oz Dolin Blanc vermouth
Orange twist expressed and rolled on skewer with a brandied cherry for garnish
Stir with ice and strain into an absinthe rinsed Nick and Nora glass. Garnish as described above.
From Flora Bar in New York City
2 oz Tanqueray No. Ten gin
Several dashes orange bitters
Stir ingredients with cracked ice. Strain into chilled Nick and Nora glass. Garnish with lemon twist.
Created by Tommy Warren for Bedford & Co, New York City
Onions (Porchlight spikes them using a sherry vinegar brine with basil, thyme, allspice, lemon peel, black pepper, mustard seed, and sugar)
Build the ingredients in a mixing glass and stir with ice until properly chilled. Strain into a cocktail coupe and garnish with a cocktail onion.
"The Gibson was inspired by the classic recipe. We had fun playing around with the flavors when making the onions that we were going to use in them. I wanted onions that would also reflect other gin cocktails, like the Tuxedo or a Gin and Tonic."
Created by Nick Bennett at Porchlight in New York City
1 tsp kaffir simple syrup
.75 oz Dolin Blanc vermouth
1.5 oz honeydew melon and cucumber-infused Botanist Gin
Stir ingredients with ice and strain into a rocks glass with a large ice cube. Garnish with a lemon twist.
"The Alaska was inspired by the classic cocktail of the same name. We kept the yellow chartreuse, gin, and vermouth aspects of the drinks. Then added a cucumber melon infusion to the gin, which was inspired by a cocktail at The Dead Rabbit from a year and a half ago using the infusion."
Created by Jesse Vida at BlackTail, New York City
.25 oz Domaine de Canton Ginger Liqueur
3 drops of Cedronella Elixar
3 drops of extra virgin olive oil
Add all the ingredients into a mixing glass except olive oil. Stir vigorously and strain into a coupe glass. Garnish with 3 drops of extra virgin olive oil.
"This cocktail is inspired by the ever-popular Dirty Martini. I wanted to take this classic a step further. There is nothing 'clean' about this cocktail it is vibrant, lively, and complex. I chose ESP Smoked Gin because of its unique flavors, with hints of peppercorn and caraway. It makes it more approachable with the olive oil as a supporting flavor."
Cool Is a Cucumber
GREEN PARTY | Clockwise from far left: Vietnamese Bread Salad Cucumber Ceviche With Scallops and Shrimp Cucumber and Buttermilk Soup.
FOR MANY FARMERS' MARKET scavengers, the first crops of peaches, peppers and tomatoes announce the official arrival of summer. For me, nothing tastes like the season as much as a cucumber.
What flavor, you ask? Aren't cucumbers bland and, at best, a sponge for pickle brine? Not if you venture beyond the waxy, thick-skinned (or cellophane-wrapped, so-called "seedless") varieties at the grocery store. At their best, cucumbers have a bright, melony taste (cucumbers and melons are cousins) that is somewhere between fruity and vegetal, and that can be worked into any stage of a meal, from drinks to dessert.
At the greenmarket, I load my bags with whatever young, thin-skinned cucumbers I can find while chuckling at their funny varietal names, many of which sound like vegetable superheroes: White Wonder, Slice Master, Dasher II. At home, I never get around to pickling my cucumbers (these days there are too many artisans and urban homesteaders who do a much better job). Instead, I'll create entire meals around them, primarily using no-cook techniques that don't threaten to overheat my kitchen.
I've assembled a few recipes that show off the cucumber's greatest assets. Its cooling, melony flavor marries with avocado and tangy buttermilk in a chilled soup that's as refreshing as a lake on a mid-July afternoon. I love the juicy crunch that cucumbers add to a bread salad dressed with the sweet, sour and funky flavors of Vietnamese cooking. That crunch also plays well with fish in ceviche and in a lemony pasta salad. It co-stars—in long, tender ribbons—in another salad with herbed pesto.
When I'm finished preparing these dishes, I'll juice any leftover cucumbers (and their scraps) for mixing into Pimm's Cups and other gin-based cocktails, then sweeten and freeze the remaining juice into granita for dessert.
Cool as a Cucumber Salad
Sliced cucumbers tossed with rice vinegar make for a refreshing salad and a perfect complement to Texas-style barbecue, smoked slow and low.
A mandoline makes slicing the cucumbers much easier, but use a knife for the shallots.
Make Ahead: The salad can be refrigerated for up to 4 days.
Servings: 6 - 8
Wash and dry the cucumbers trim off the ends. Use a vegetable peeler to remove alternating strips of the green peel. Cut the cucumbers in half crosswise. Use a mandoline-style slicer to cut the cucumbers into very thin slices, and place them in a nonreactive bowl.
Peel the shallots use a sharp knife to cut them into very thin slices, and add them to the cucumbers. The shallot slices will separate into small rings that is desired.
Whisk together the vinegar, sugar and salt in a liquid measuring cup until the sugar has dissolved. Pour over the cucumber and shallot slices and mix well, separating the slices to make sure none of them are sticking together. Cover tightly, and refrigerate for at least 3 hours or preferably overnight.